Recipe: Lemon Basil Snaps with Pistachios (cookies)

LEMON BASIL SNAPS WITH PISTACHIOS

"Reading the Shepherd's garden seeds catalog is a pleasure in itself, but it also offers tempting recipes that focus on vegetables and herbs. These and other recipes have been collected in several cookbooks, including More Recipes from a Kitchen Garden. Among the delectable ideas from authors Renee Shepherd and Fran Raboff is this buttery cookie, tart with lemon and spicy with basil. If lemon basil is unavailable, use plain basil instead."

2 cups unbleached or all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, at room temperature
3/4 cup plus 3 tablespoon sugar, divided use
1 large egg, or 1/4 cup egg substitute
1 tablespoon minced zest of lemon
1 tablespoon lemon juice
1/3 cup minced fresh lemon basil leaves (or plain basil)
1/3 cup finely chopped, shelled pistachio nuts

Sift flour, baking soda, and salt into a large bowl.

In another bowl, cream the butter and 3/4 cup sugar until light and fluffy. Beat in the egg or egg substitute. Add the lemon zest, lemon juice, and lemon basil. Gradually add flour mixture to creamed mixture, mixing well after each addition. Cover and refrigerate for 1 hour, or until mixture is firm.

WHEN READY TO BAKE:
Heat oven to 350 degrees F.

In a small dish, combine pistachios with the remaining 3 tablespoons sugar.

Shape the chilled dough into 1-inch balls. Roll the balls in sugar-nut mixture until coated. Place 2-inches apart on ungreased baking sheets. Flatten cookies slightly with the palm of your had.

Bake for 10 to 12 minutes, or until golden. Transfer to racks to cool.

Makes 4 dozen cookies
Source: The Herbal Palate Cookbook by Maggie Oster